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Publication numberUS6071547 A
Publication typeGrant
Application numberUS 09/168,242
Publication dateJun 6, 2000
Filing dateOct 8, 1998
Priority dateOct 8, 1998
Fee statusLapsed
Publication number09168242, 168242, US 6071547 A, US 6071547A, US-A-6071547, US6071547 A, US6071547A
InventorsSteven M. Schechter
Original AssigneeSuperior Nutrition Corporation
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Textured dry mix instant nutritional drink
US 6071547 A
Abstract
A dry mix formulation for a nutritional drink is disclosed which has the following ingredients:
(a) a source of protein;
(b) a non-dairy creamer which comprises a low melting fat, sodium caseinate and corn syrup solids;
(c) a vegetable gum;
(d) a dispersant;
(e) optionally, a source of carbohydrates;
(f) a comestible organic acid; and
(g) optionally a vitamin-mineral mixture.
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Claims(11)
I claim:
1. A dry mix formulation for a nutritional drink which comprises:
(a) from 15 to 30 wt % of a source of protein;
(b) from 15 to 30 wt % of a non-dairy creamer which comprises a low melting fat, sodium caseinate and corn syrup solids;
(c) from 0.1 to 1 wt % of a vegetable gum;
(d) from 0.1 to 1 wt % of a dispersant; and
(e) from 1 to 3 wt % of a comestible organic acid.
2. A dry mix formulation for a nutritional drink as defined in claim 1 wherein the source of protein comprises casein, egg albumin, meat protein, gelatin or soy protein.
3. A dry mix formulation for a nutritional drink as defined in claim 1 wherein the non-dairy creamer comprises:
(a) from 10 to 40 wt %, based on the total weight of the non-dairy creamer, of a low melting fat;
(b) from 45 to 75 wt %, based on the total weight of the non-dairy creamer, of a carbohydrate source;
(c) from 3 to 15 wt %, based on the total weight of the non-dairy creamer, of sodium caseinate; and
(d) from 0-10 wt %, based on the total weight of the non-dairy creamer, of a gum.
4. A dry mix formulation for a nutritional drink as defined in claim 1 which includes a carbohydrate which is selected from the group consisting of maltose, dextrose, glucose, sucrose, corn syrup solids and mixtures thereof.
5. A dry mix formulation for a nutritional drink as defined in claim 1 wherein the organic acid is selected from the group consisting of malic acid, tartaric acid, fumaric acid, citric acid and mixtures thereof.
6. A dry mix formulation for a nutritional drink as defined in claim 1 wherein the dispersant is lecithin.
7. A dry mix formulation for a nutritional drink as defined in claim 1 which includes an effective amount of a vitamin-mineral mixture.
8. A nutritional drink which comprises the formulation of claim 1 in an aqueous liquid.
9. A nutritional drink which comprises the formulation of claim 7 in an aqueous liquid.
10. A dry mix formulation for a nutritional drink which comprises:
(a) from 15 to 30 wt % of protein obtained by spray drying sweet dairy whey;
(b) from 15 to 30 wt % of a non-dairy creamer which comprises a low melting fat, sodium caseinate and corn syrup solids;
(c) from 0.1 to 1 wt % of a vegetable gum;
(d) from 0.1 to 1 wt % of a dispersant;
(e) from 40 to 60 wt % of a source of carbohydrates;
(f) from 1 to 3 wt % of a comestible organic acid; and
(g) an effective amount of a vitamin-mineral mixture.
11. A nutritional drink which comprises the formulation of claim 10 and an aqueous liquid.
Description
BACKGROUND OF THE INVENTION:

The present invention relates to a flavored instant, highly textured nutritional drink which may be formulated as a dry mix which may be mixed with water. In the prior art, powdered beverage concentrates have been described which have contained proteins and sugars derived from cow's milk. Some of these compositions have been described in U.S. Pat. No. 4,748,040; U.S. Pat. No. 4,337,278 and U.S. Pat. No. 4,876,106.

The dry drink mixes of the prior art which have contained both protein and a fruit flavor have not been instantly dispersible in water to form a frothy beverage without the use of a high shear mixing device such as a blender.

The applicant has discovered a dry mix for a nutritional drink which comprises, protein, vitamins, minerals and is instantly dispersible in aqueous liquids such as cold water, fruit juice or vegetable juice and results in a low-fat, highly textured beverage.

SUMMARY OF THE INVENTION

The invention provides a novel dry mix formulation for a textured nutritional drink which comprises:

(a) a source of protein;

(b) a non-dairy creamer which comprises a low melting fat, sodium caseinate and corn syrup solids;

(c) a vegetable gum;

(d) a dispersant;

DETAILED DESCRIPTION OF THE INVENTION

The protein component of the nutritional drink of the invention comprises 15 to 3 wt % of the dry mix and it may be derived from casein, egg albumin, meat protein, gelatin, soy bean isolate (enzyme modified) obtained from animal or vegetable sources. Ultrafiltered, spray dried and agglomerated sweet dairy whey from cow's milk is preferred as the main protein source with from about 1 to 3 wt % of the dry mix being soy protein obtained by enzymatically hydrolyzed soy flour which is available as Versa Whip 600K from Quest International. In additional to its role as a nutrient in the drink mix of the invention, the protein adds texture and creaminess while acting as a suspension stabilizer even under the acidic pH of the drink mix.

The non-dairy creamer may comprise:

(a) from 10 to 40 wt %, based on the total weight of the non-dairy creamer, of a low melting fat (less than 80 F.);

(b) from 45 to 75 wt %, based on the total weight of the non-dairy creamer, of a carbohydrate source;

(c) from 3 to 15 wt %, based on the total weight of the non-dairy creamer, of sodium caseinate; and

(d) from 0-10 wt %, based on the total weight of the non-dairy creamer, of a gum. The non-dairy creamer may comprise from 15 to 30 wt % of the total weight of the dry mix.

The low melting fat may comprise a partially hydrogenated vegetable oil such as coconut oil, cottonseed oil, palm kernel oil, soybean oil, canola oil, palm oil or mixtures thereof. Generally fats with a melting point below about 35 F. should be avoided.

The carbohydrate source for the non-dairy creamer sub-component of the invention or the dry mix may comprise maltose, dextrose, glucose, sucrose, corn syrup solids and mixtures thereof. Corn syrup solids are preferred. The carbohydrate component of the nutritional dry will comprise from about 40 to 60 wt % of the total weight of the dry mix.

If a gum is employed in the non-dairy creamer, acacia, agar, carrageenan, sodium alginate, xanthan gum or cellulosic gums such as methyl cellulose, hydroxy ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and mixtures thereof. The gums also include carboxymethylcellulose which is the preferred gum.

The dry mix may also contain from 0.1 to 1 wt % of the gum, based on the total weight of the dry mix, as a stabilizer.

A comestible organic acid may be added in an amount of 1 to 3 wt %, based on the weight of the dry mix to provide a pH of about 3.3-4.0 in the product produced when the dry mix is added to water or a juice. The organic acids include malic acid, tartaric acid, fumaric acid, citric acid and mixtures thereof. The acid is added to improve the taste of the nutritional beverage and to mask the taste of the vitamins which are added to the drink mix.

Fiber such as soluble fiber derived from gum acacia pine fiber, oat fiber and the like in an amount of 2 to 10 wt % based on the total weight of the drink mix.

Certified color may be added to obtained the desired color in the final product.

The dispersant may be any food grade acceptable dispersant such as soya lecithin, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80 and the like. It may be used in an amount of 0.1 to 1 wt % based on the weight of the dry mix.

The following preferred vitamin-mineral formula may be added to provide in each 300 ml of nutritional drink which is made with 50 g. of the dry concentrate.

______________________________________Vitamin A              1000.00 IUVitamin C              60.00   mgCalcium (as dicalcium phosphate)                  300.00  mgIron (ferric orthophosphate)                  4.50    mgVitamin D              80.00   IUVitamin E              6.00    IUThiamin (Vitamin B1)   .34     mgRiboflavin (Vitamin B2)                  4.00    mgNiacin                 .40     mgVitamin B6             0.70    mgFolate (Folic Acid)    0.08    mgVitamin B12            1.20    mcgPantothenic Acid       200.00  mgIodine                 30.00   mcgZinc                   3.00    mgCopper                 0.40    mg______________________________________

The preferred formula will have when it is made with water the following nutritional content in each 300 ml (made with 50 .g of concentrate):

______________________________________Total Fat             4      gSaturated Fat         1      gCholesterol           15     mgSodium                85     mgPotassium             125    mgTotal Carbohydrate    33     gDietary Fiber         1      gSugars                26     gProtein               8      g______________________________________

The drink mix is formulated so that about 50 g. of dry drink mix will be added to about 240 ml of aqueous liquid to prepare the nutritional drink of the invention.

Generally tap water may be added to the dry mix of the invention but other aqueous liquids such as seltzer water, club soda, ginger ale, cherry soda, cherry juice, cranberry juice, orange juice, apple juice, tomato juice and the like may be used. The aqueous liquid is preferably added at a temperature of about 40 F. but temperatures approximating room temperature may also be used.

The nutritional drink mix may be prepared by adding all of the ingredients to a suitable mixing device and mixing the ingredients in powder form until a homogeneous composition is obtained or by mixing with water and shake for 5 to 10 seconds.

EXAMPLE

A dry nutritional drink mix is formulated with the following ingredients:

______________________________________Ingredient             wt %______________________________________Sucrose                48.74Cold water soluble creamer                  23.39Whey protein concentrate                  17.76Vitamin/Mineral Mix    2.40Citric Acid            1.80Enzyme Modified Soy Protein                  1.65Carboxy Methyl Cellulose                  1.00Natural Orange Flavor (Dragoco)                  0.90Natural Color (Or. Sun. W. Jenk.)                  0.70Monocalcium Phosphate  0.58Potassium Citrate      0.24Flow Agent (Colloidal silicon dioxide)                  0.16Sweetener (acesulfame potassium)                  0.03                  100%______________________________________
Patent Citations
Cited PatentFiling datePublication dateApplicantTitle
US5202145 *Jun 5, 1991Apr 13, 1993Kraft General Foods, Inc.Method of making a shelf-stable milk-containing beverage product
US5607714 *Jan 23, 1995Mar 4, 1997Philip ConnollyMethods for stabilizing proteins in an acid pH environment and related compositions
US5700513 *Jan 19, 1996Dec 23, 1997Abbott LaboratoriesLiquid nutritional product containing improved stabilizer composition
WO1995034535A1 *Jun 7, 1995Dec 21, 1995Bernard BaudoinNovel farnesyl transferase inhibitors, their preparation and pharmaceutical compositions containing same
Non-Patent Citations
Reference
1 *The Junior League of Macon, Inc., Gracious Goodness, Wimmer Brothers Fine Printing and Lithography, Memphis, TN, p. 51, Oct. 1981.
Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US6350484 *Oct 27, 1999Feb 26, 2002Vitachlor CorporationLiquid beverage concentrate
US6413558 *Apr 4, 2000Jul 2, 2002The Proctor & Gamble Co.Compositions, kits, and methods for providing and maintaining energy and metal alertness
US6706697Sep 19, 2002Mar 16, 2004Jason Pharmaceuticals, Inc.Powdered food supplement that is mixed with water to prepare a liquid drink for diabetic people in order to maintain proper nutrition and weight management, while controlling and stabilizing blood sugar levels
US7465470 *Feb 25, 2002Dec 16, 2008Fuji Oil Company, LimitedSolution containing a soybean protein is subjected to either or both of a treatment for eliminating or inactivating polyanionic substances and treatment for adding a polycationic substance; protein solution is subjected to a heat treatment
US8529973Sep 22, 2008Sep 10, 2013Kraft Foods R&D, Inc.Coffee composition and method of making a three-layered coffee drink
US8840941Sep 20, 2010Sep 23, 2014Rifat ParvezMethod for infusing calcium phosphate in water, juices and water beverages
Classifications
U.S. Classification426/590, 426/601, 426/656, 426/580, 426/573, 426/658
International ClassificationA23L2/66, A23L2/68, A23L2/58, A23L2/39
Cooperative ClassificationA23L2/58, A23L2/66, A23L2/39, A23L2/68
European ClassificationA23L2/39, A23L2/58, A23L2/68, A23L2/66
Legal Events
DateCodeEventDescription
Aug 3, 2004FPExpired due to failure to pay maintenance fee
Effective date: 20040606
Jun 7, 2004LAPSLapse for failure to pay maintenance fees
Dec 24, 2003REMIMaintenance fee reminder mailed
Oct 8, 1998ASAssignment
Owner name: SUPERIOR NUTRITION CORPORATION, NEW JERSEY
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:SCHECHTER, STEVEN M.;REEL/FRAME:009515/0053
Effective date: 19981008